Uganda is creating a name for itself in coffee. Where Burundi and Rwanda have become recognized as premier coffee-producing nations over the last couple of years, Uganda has regularly been overlooked, though this is rapidly changing. We can attest to this, as we have tasted Ugandan coffees multiple times over the past several years and have noticed a major shift in overall quality, distinctiveness, and complexity. Coffees we used to think were “kind of boring” are now tasting extremely exciting!
This particular coffee comes from a single community at one of the highest elevations in the area called Yembek. In the past several years, development and investment in this area have allowed communities like Yembek to substantially improve their capacities for high-quality coffee production. This past year, with the help of the ECOM / SMS team (Kawacom) the Yembek community produced several micro-lot quality coffees, including this partially-anaerobic black-honey processed lot.
To produce this coffee, ripe coffee cherries were sorted and then sealed in an airtight bag for 48 hours before being depulped and dried in the mucilage for upwards of 20 days. This process brings out more “fruit-forward” flavors in the cup and adds a layer of complexity we usually don’t come across in Ugandan coffees.
The result is flavors of watermelon and sugary caramel in the cup, with tones of stone fruit, berries, and almonds in the finish. Ripe, sweet, and juicy, this coffee screams summer!